Rib-Eye Steak with Gruyère Mashed Potatoes, Roasted Carrots and Hazelnut-Dijon Butter

Indulge in a restaurant-worthy steak dinner right from your own kitchen. This recipe features a perfectly seared rib-eye steak, seasoned with a bold steak spice blend, served over velvety mashed potatoes enriched with nutty Gruyère cheese. Alongside, you’ll find sweet roasted carrots tossed with toasted hazelnuts for crunch and a dollop of Dijon compound butter that melts over the steak, adding a tangy finish.

Every element comes together to create a balanced, satisfying plate that’s sure to impress. The creamy potatoes, the tender steak, the caramelized carrots and the rich butter all complement each other beautifully. Whether it’s a special occasion or a cozy weekend dinner, this dish delivers big flavor with a touch of elegance.

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Ingredients

1 ounce HazelnutsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Gruyère CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the upper position. Wash and dry all produce. Roughly chop the hazelnuts. Peel the potatoes and cut them into ½-inch cubes. Halve the carrots lengthwise through the stem ends. Mince or grate the garlic. Pick the parsley leaves and finely chop. Pat the steak dry with paper towels.
2. On a baking sheet, toss the carrots with a drizzle of vegetable oil, ¾ teaspoon paprika and generous amounts of salt and pepper. Roast until tender, 20-25 minutes. Meanwhile, place the potatoes in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes.
3. Heat a large pan over medium-high heat. Add the hazelnuts and toast, tossing frequently, until golden and fragrant, 3-5 minutes. If the nuts seem like they might burn, briefly remove the pan from heat. Transfer the hazelnuts to a plate and set aside.
4. In the same pan, heat a drizzle of oil over medium-high heat. Season the steak all over with salt, pepper and the steak spice. Cook to your desired doneness, 4-7 minutes per side. Remove the steak from the pan and let it rest. Meanwhile, microwave the butter in a small bowl until just softened, about 10 seconds. Stir in ½ teaspoon garlic, 1 teaspoon parsley, the Dijon mustard and the remaining paprika. Mash to combine and chill in the fridge.
5. When the potatoes are tender, reserve ¼ cup of the cooking water, then drain. Heat a drizzle of oil in the same pot over medium heat. Add the remaining garlic and cook until fragrant, 30 seconds to 1 minute. Reduce the heat to low, add the potatoes and mash until smooth. Mix in the sour cream and half of the Gruyère cheese. If needed, add a splash of the reserved cooking water to achieve a creamy consistency. Season generously with salt and pepper.
6. Toss the roasted carrots with the toasted hazelnuts on the baking sheet. Slice the steak against the grain. Divide the mashed potatoes among plates and sprinkle with the remaining Gruyère cheese. Arrange the steak and carrots on the plates. Dollop the steak with the chilled Dijon butter and garnish with the remaining chopped parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute rib-eye with New York strip or sirloin. Adjust cooking time based on thickness.

Can I make this dish ahead of time?

The mashed potatoes and roasted carrots can be made a day ahead and reheated. Cook the steak fresh for best results.

What can I use instead of Gruyère cheese?

Swiss cheese or white cheddar are good substitutes for Gruyère.